Moroccan-Spiced Bulgur and Chickpea Salad

Moroccan-Spiced Bulgur and Chickpea Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons slivered almonds, toasted
  • 1 tablespoon extravirgin olive oil
  • 1/3 cup dried cranberries
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 2 teaspoons chopped fresh mint
  • ½ teaspoon salt
  • + 6 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons fresh lime juice
    • 2 cups boiling water
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
    • ½ cup matchstick-cut carrots
    • 1 1/3 cups uncooked bulgur

Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

View full recipe at My Recipes

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